Chrysanthemum morifolium fragrance and preparation method thereof

Abstract

The present application relates to the field of fragrance technology, and is especially a Boju fragrance and a preparation method thereof, which is prepared from the following raw materials in percentage by weight: Boju characteristic fragrance base 5-15%, auxiliary floral fragrance base 2-8%, fragrance fixing and releasing system 3-10%, 95% volume concentration ethanol 55-70%, deionized water 10-25%, soothing agent 0.5-2%, and antioxidant 0.1-0.5%. The fragrance fixing and releasing system is composed of a molecular fragrance fixative and microencapsulated Boju fragrance essence, and the microencapsulated Boju fragrance essence is obtained by embedding part of the Boju characteristic fragrance base with β-cyclodextrin as wall material. The Boju fragrance obtained by the present application has good oxidation stability, and has no obvious color change when sealed and placed in the dark at 40℃±2℃ for 28 days. Moreover, the Boju fragrance has improved fragrance retention time, naturalness of fragrance and soothing degree. By controlling the embedding amount of the Boju characteristic fragrance base in the Boju fragrance and the ratio of the embedding amount to the saturated aqueous solution of β-cyclodextrin, the fragrance persistence of the Boju fragrance is improved.

Description

Technical Field

[0001] This invention relates to the field of fragrance technology, specifically to a Bozhou chrysanthemum fragrance and its preparation method. Background Technology

[0002] Fragrances are alcoholic solutions used to formulate perfumes, providing users with pleasant aromas and emotional value, and occupy an important position in the personal care, home fragrance, and high-end cosmetics markets. Chrysanthemums, with their elegant, herbaceous fragrance and detoxifying properties, are an ideal ingredient for developing distinctive floral scented products. Currently, floral fragrances on the market, especially chrysanthemum-themed fragrances, mainly face the following technical bottlenecks: Short lasting fragrance: Chrysanthemum fragrance molecules are mostly small molecules and volatile monoterpenes and sesquiterpenes, which leads to the problem of insufficient lasting fragrance (longevity) in fragrances with chrysanthemum as the main note. Simple formulas and weak functionality: Most chrysanthemum fragrances only focus on imitating the scent, with simple formulas and a lack of functional design that combines with the heat-clearing, detoxifying, soothing, and calming properties of chrysanthemum itself, resulting in low added value for the products. Summary of the Invention

[0003] The purpose of this invention is to provide a chrysanthemum fragrance and its preparation method, in order to solve the problems mentioned in the background art.

[0004] To achieve the above objectives, the present invention provides the following technical solutions: In a first aspect, the present invention provides a Bozhou chrysanthemum fragrance, which is made from the following raw materials in weight percentages: 5% to 15% Bozhou chrysanthemum characteristic fragrance base, 2% to 8% auxiliary floral fragrance base, 3% to 10% fixative and sustained-release system, 55% to 70% ethanol with a volume concentration of 95%, 10% to 25% deionized water, 0.5% to 2% soothing agent, and 0.1% to 0.5% antioxidant.

[0005] Preferably, the characteristic aroma base of Bo chrysanthemum is an oily extract collected from fresh Bo chrysanthemum flowers by water and salt distillation.

[0006] Preferably, the aroma-fixing and sustained-release system comprises a molecular aroma fixative and microencapsulated chrysanthemum fragrance, wherein the microencapsulated chrysanthemum fragrance is obtained by encapsulating a portion of the characteristic aroma base of chrysanthemum with β-cyclodextrin as the wall material; the encapsulation amount of the characteristic aroma base of chrysanthemum encapsulated by β-cyclodextrin is 30% to 50% of the total weight of the characteristic aroma base of chrysanthemum, and the weight ratio of the encapsulation amount of the characteristic aroma base of chrysanthemum to the saturated aqueous solution of β-cyclodextrin is 1:8 to 15.

[0007] Preferably, the auxiliary floral fragrance base is selected from honeysuckle absolute oil and bitter orange blossom absolute oil.

[0008] Preferably, the molecular fixative is selected from cedarwood oil and coumarin.

[0009] Preferably, the soothing agent is selected from at least one of chrysanthemum extract, bisabolol, glycerin, or dipotassium glycyrrhizate, wherein the chrysanthemum extract is the aqueous extract of chrysanthemum.

[0010] Preferably, the antioxidant is vitamin E.

[0011] Through the above technical solution, Bozhou chrysanthemum is the dried capitulum of the chrysanthemum plant (Chrysanthemum morifolium), which is large, white, and mainly produced in Bozhou City, Anhui Province. The characteristic fragrance base of Bozhou chrysanthemum is the main component of its aroma; it is fresh, slightly sweet, and has a herbal scent, possessing the effects of clearing heat and detoxifying, calming, and soothing the skin. The auxiliary floral fragrance base uses honeysuckle absolute oil or bitter orange blossom absolute oil to enhance and elevate the layers of the Bozhou chrysanthemum's floral fragrance, avoiding a monotonous scent. Honeysuckle absolute oil has a slightly sweet aftertaste and possesses moisturizing, antibacterial, anti-inflammatory, and sebum-regulating effects. Bitter orange blossom absolute oil has a delicate floral fragrance and a slight citrus note, possessing a calming effect. Molecular fixatives are used to harmonize the layers of aroma and delay its volatilization, thus prolonging its residence time. Cedarwood oil is relatively mild, with a woody scent similar to sandalwood and a hint of pine resin. Coumarin has antibacterial and anti-inflammatory properties. Microencapsulated chrysanthemum fragrance uses β-cyclodextrin as the wall material to encapsulate some of the characteristic chrysanthemum fragrance bases. The fragrance is slowly released through friction and body temperature, further achieving a long-lasting scent. Soothing agents work synergistically with the chrysanthemum aroma to provide a gentle, calming effect. Chrysanthemum extract is rich in flavonoids, which have antioxidant, sedative, antibacterial, and anti-inflammatory effects. Bisabolol has anti-inflammatory, soothing, and repairing properties.

[0012] In a second aspect, the present invention provides a method for preparing the chrysanthemum fragrance described in the first aspect above, comprising the following steps: Step 1: Preparation of Bozhou Chrysanthemum Characteristic Fragrance Base: The weight ratio of fresh Bozhou chrysanthemum flowers, water and salt is 10:90:1. The mixture is distilled at 90-110℃ for 2 hours, and the yellow to yellow-green oily extract rich in essential oil is collected to obtain the Bozhou chrysanthemum characteristic fragrance base. Using the above technical solution, the characteristic fragrance base of Bo chrysanthemum is obtained from Bo chrysanthemum flowers by distillation extraction technology, which retains the volatile essential oils and some lipophilic aroma precursors in Bo chrysanthemum flowers to the greatest extent, and its aroma is full and natural.

[0013] Step 2, Preparation of microencapsulated chrysanthemum flavoring: (1) Mix 30% to 50% of the total weight of the characteristic fragrance base of Bo chrysanthemum obtained in step one with a saturated aqueous solution of β-cyclodextrin in a weight ratio of 1:8 to 15; (2) Emulsify and homogenize at 40-50℃ using a high-speed shear emulsifier, and then spray dry to obtain powdered microencapsulated chrysanthemum flavoring; The above technical solution involves mixing a portion of the characteristic fragrance base of Bozhou chrysanthemum with a saturated aqueous solution of β-cyclodextrin, then emulsifying and homogenizing the mixture to encapsulate the characteristic fragrance base of Bozhou chrysanthemum. The encapsulated fragrance is then obtained by spray drying. The encapsulation process allows for the slow release of the fragrance through friction, body temperature, and other mechanisms, thus prolonging the fragrance duration.

[0014] Step 3, Mixing and Mature: (1) In a light-proof container, add ethanol, deionized water, the remaining chrysanthemum characteristic fragrance base, auxiliary floral fragrance base, soothing agent and antioxidant in sequence, and stir well; (2) Add the microencapsulated chrysanthemum fragrance and molecular fixative obtained in step two, and stir gently for 20-50 minutes to obtain a mixture; (3) Place the mixture in a low temperature environment of 4-10℃ and seal it in the dark for 5-8 days. After filtration and filling, the Bozhou chrysanthemum fragrance is obtained.

[0015] Preferably, in step three, the light-protected maturation time is 7 days.

[0016] Through the above technical solution, a portion of the characteristic fragrance base of Bozhou chrysanthemum is encapsulated, while the remainder is used directly. Direct use allows for the immediate release of the fragrance, providing users with a full and natural Bozhou chrysanthemum aroma, while the encapsulated portion prolongs the fragrance's lasting effect. Ethanol, deionized water, the remaining characteristic fragrance base of Bozhou chrysanthemum, auxiliary floral fragrance bases, soothing agents, and antioxidants undergo thorough blending and a gentle esterification reaction, resulting in a final fragrance that is rounded and harmonious.

[0017] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0018] 1. The chrysanthemum fragrance obtained by this invention has good oxidative stability. When sealed and placed in the dark at a temperature of 40 ℃±2℃ for 28 days, the color does not change significantly, and only 10% of people think that the smell has changed. Moreover, the chrysanthemum fragrance of this invention improves the lasting fragrance time, the naturalness of the fragrance and the soothing effect.

[0019] 2. This invention improves the fragrance persistence of Bo chrysanthemum fragrance by controlling the amount of characteristic fragrance base of Bo chrysanthemum in the fragrance and the ratio of the amount of the encapsulation to the saturated aqueous solution of β-cyclodextrin, so that the fragrance intensity scores after 2h, 4h, 8h, 12h and 24h are 2.8 points, 2.6 points, 2.1 points, 1.2 points and 0.2 points respectively.

[0020] 3. This invention improves the soothing effect by controlling the raw materials and dosage of the soothing agent, and improves the naturalness of the aroma by distilling and extracting the characteristic fragrance base of Bo chrysanthemum flowers.

[0021] 4. This invention improves the antioxidant capacity and stability of chrysanthemum fragrance by controlling the amount of antioxidant vitamin E, and by controlling the amount of chrysanthemum characteristic fragrance base encapsulated in microencapsulated chrysanthemum fragrance base and the weight ratio of chrysanthemum to β-cyclodextrin saturated aqueous solution. Detailed Implementation

[0022] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0023] The following raw materials mentioned in this application are all commercially available products and are intended to fully disclose the raw materials in this application. They should not be construed as limiting the source of the raw materials. Specifically, they are: Chrysanthemum extract (water extract), honeysuckle absolute oil, bitter orange blossom absolute oil, cedarwood oil, β-cyclodextrin saturated aqueous solution, bisabolol, and vitamin E.

[0024] The present application will be further described in detail below with reference to specific embodiments. Example 1

[0025] The total weight of the characteristic fragrance base of Boju chrysanthemum, ethanol, deionized water, auxiliary floral fragrance base, soothing agent, antioxidant, and molecular fixative is calculated in 100 grams.

[0026] A chrysanthemum fragrance is obtained by the following preparation method: Step 1: Preparation of Bozhou Chrysanthemum Characteristic Fragrance Base: The weight ratio of fresh Bozhou chrysanthemum flowers, water and salt is 10:90:1. The mixture is distilled at 100℃ for 2 hours. The yellow to yellow-green oily extract rich in essential oil is collected to obtain the Bozhou chrysanthemum characteristic fragrance base. Take 8g of Bozhou chrysanthemum characteristic fragrance base. Step 2, Preparation of microencapsulated chrysanthemum flavoring: (1) Take 1.6g of the characteristic fragrance base of Bozhou chrysanthemum and mix it with a saturated aqueous solution of β-cyclodextrin in a weight ratio of 1:10; (2) The emulsification and homogenization were carried out at 40°C using a high-speed shear emulsifier, and then spray-dried to obtain powdered microencapsulated chrysanthemum flavoring; Step 3, Mixing and Mature: (1) In a light-proof container, add 65g of 95% ethanol, 21g of deionized water, the remaining 6.4g of chrysanthemum characteristic fragrance base, 3g of honeysuckle essential oil, 0.8g of bisabolol and 0.2g of vitamin E in sequence, and stir well; (2) Add the microencapsulated chrysanthemum essence obtained in step two and 2g of cedarwood oil, and stir gently for 30 minutes to obtain a mixture; (3) The mixture was placed in a low temperature environment of 6°C and sealed to mature for 7 days in the dark. After being filtered through a 0.22μm microporous membrane, it was filled into a spray bottle to obtain Bo chrysanthemum fragrance.

[0027] Comparative Example 1 and Examples 2-5

[0028] The preparation methods and raw material types of the chrysanthemum fragrances in Comparative Examples 1 and Examples 2-5 are exactly the same as those in Example 1, except that the dosage of each raw material is different, as detailed in Table 1.

[0029] Table 1. Dosage of each raw material in the chrysanthemum fragrance of Comparative Examples 1 and Examples 1-5 (unit: g)

[0030] Examples 6-9

[0031] The preparation methods and raw material types and contents of Examples 6-9 are the same as those of Example 3, except that the weight ratio of the characteristic aroma base of Bozhou chrysanthemum to the saturated aqueous solution of β-cyclodextrin is different, as detailed in Table 2.

[0032] Table 2. Dosage of each raw material in the chrysanthemum fragrance of Examples 6-9

[0033] Examples 10-13

[0034] The preparation methods of Examples 10-13 are the same as those of Example 1, except that the types and amounts of raw materials are different, as detailed in Table 3.

[0035] Table 3. Dosage of each raw material in the chrysanthemum fragrance of Examples 10-13 (unit: g)

[0036] Examples 14-16

[0037] The preparation methods and raw material types of Examples 14-16 are the same as those of Example 1, except that the dosage of each raw material is different, as detailed in Table 4.

[0038] Table 4. Dosage of each raw material in the chrysanthemum fragrance of Examples 14-16 (unit: g)

[0039] Comparative Example 2

[0040] The preparation method and the types and contents of raw materials for Comparative Example 2 are the same as those for Example 1. The difference is that the characteristic aroma base of Bozhou chrysanthemum in Comparative Example 1 is extracted by traditional steam distillation.

[0041] Performance Test 1: Naturalness and Soothing Effect of Chrysanthemum Fragrance

[0042] Thirty healthy volunteers aged 20-40 were selected and used the inhalation method to rate the naturalness and soothingness of the chrysanthemum fragrance in Examples 1-16 and Comparative Examples 1-2, using a scale of 0-10. The closer the score was to 10, the better the naturalness and soothingness. The average score of the volunteers was used as the result for this group and recorded in Table 5.

[0043] Table 5 Performance Test Results of Comparative Examples 1-2 and Examples 1-16

[0044] As shown in Table 5, the naturalness and soothingness scores of Examples 1-16 and Comparative Example 1 ranged from 7.8 to 9.5, while Comparative Example 2 scored 6.5 in naturalness and 7.0 in soothingness. This indicates that the method for preparing the characteristic aroma base of Bozhou chrysanthemum in this invention, compared with the traditional steam distillation method, retains more volatile essential oils and some lipophilic aroma precursors in Bozhou chrysanthemum, resulting in a full and natural aroma. Compared with other examples and comparative examples, Examples 10-13 had slightly higher scores in naturalness and soothingness, indicating that the increased content of soothing agent improved the soothingness. Compared with Examples 1-5, Example 10 increased the content of the characteristic aroma base of Bozhou chrysanthemum, and its naturalness and soothingness were slightly higher than those of Examples 1-5, indicating that the characteristic aroma base of Bozhou chrysanthemum has a certain effect on soothingness.

[0045] Performance Test 2: Scent Longevity Test

[0046] Five healthy, professional fragrance evaluators with normal sense of smell were selected. Each evaluator used one of the following chrysanthemum fragrances (Comparative Examples 1-2 and Examples 1-16) daily (each fragrance was clearly labeled). 0.1 mL of each fragrance was sprayed onto the evaluator's wrist using a metered-dose spray. At fixed time points—2 hours, 4 hours, 8 hours, 12 hours, and 24 hours—the fragrance intensity of the Comparative Examples 1-2 and Examples 1-16 was scored using a 0-3 scale: 3 points: clear and distinct fragrance, immediately noticeable; 2 points: noticeable fragrance, but requires some attention; 1 point: faint fragrance, requires close inspection to detect; 0 points: barely detectable characteristic fragrance. The average score was taken as the result for each group, and the results are recorded in Table 6.

[0047] Table 6 Performance Tests of Comparative Examples 1-2 and Examples 1-16

[0048] The test results in Table 6 show that the aroma intensity of the chrysanthemum fragrance obtained in this application is 2.8, 2.6, 2.1, 1.2 and 0.2 after 2h, 4h, 8h, 12h and 24h, respectively, which improves the aroma persistence of the chrysanthemum fragrance.

[0049] Of the examples 1-5, the aroma intensity of Example 3 after 2h, 4h, 8h, 12h, and 24h was 2.8, 2.6, 2.1, 1.2, and 0.2, respectively, all higher than that of Examples 1-2 and Examples 4-5. This indicates that the amount of chrysanthemum characteristic fragrance base encapsulated in Example 3 was the most suitable, i.e., the encapsulation amount was 40% of the total chrysanthemum characteristic fragrance base, which improved the aroma persistence of the chrysanthemum fragrance. This may be related to the fact that adding microencapsulated chrysanthemum fragrance base can prevent the volatilization of aroma components in plant essential oils, reduce the loss of aroma components, achieve controllable and slow release of aroma, and improve the aroma persistence of the chrysanthemum fragrance. Examples 4 and 5 had a larger encapsulation amount, and the aroma effect at the initial spray was not as good as that of Examples 1-3. This is related to the fact that the excessive encapsulation amount resulted in less initial aroma release, leading to a reduced user experience. The overall aroma intensity of Comparative Example 1 was not as good as that of Examples 1-5, which is related to the fact that the absence of microencapsulated chrysanthemum base may have led to the direct release of all aromas, reducing the persistence of the aroma.

[0050] In Examples 3 and 6-9, the aroma intensity scores of Examples 6-9 after 2h, 4h, 8h, 12h, and 24h were not as high as those of Example 3. This may be because the ratio of the encapsulation amount of some characteristic aroma compounds of Bozhou chrysanthemum to the weight of the saturated aqueous solution of β-cyclodextrin was too high, resulting in incomplete encapsulation, poor sustained-release effect, and reduced aroma persistence. On the other hand, the ratio of the encapsulation amount of some characteristic aroma compounds of Bozhou chrysanthemum to the weight of the saturated aqueous solution of β-cyclodextrin was too low, which may result in high encapsulation efficiency but difficult release. This indicates that the ratio in Example 3 was more appropriate.

[0051] In Examples 3 and 10-13, the aroma intensity scores of Examples 10-13 after 2h, 4h, 8h, 12h, and 24h were all higher than those of Example 3, indicating that the increased content of the characteristic aroma base of Bo chrysanthemum improved the aroma persistence.

[0052] Performance Test 3: Oxidation Stability Test

[0053] The chrysanthemum fragrances from Examples 1-16 and Comparative Examples 1-2 were bottled in transparent glass bottles, sealed and placed in the dark at 40 ℃±2℃ for 28 days, and the color was observed to see if it changed.

[0054] Thirty healthy volunteers aged 20-40 with normal sense of smell were selected. The nasal inhalation method was used to evaluate the extracted chrysanthemum fragrance and compare it with the untreated chrysanthemum fragrance. The number of volunteers who thought there was a change was recorded in Table 7.

[0055] Table 7 Performance Tests of Comparative Examples 1-2 and Examples 1-16

[0056] In Comparative Example 1 and Examples 1-5, the color of Examples 1-2 changed slightly, and the number of volunteers who thought the taste changed was 18 and 13, respectively. The color of Comparative Example 1 changed moderately, and the number of volunteers who thought the taste changed was 22. This indicates that the amount of some of the characteristic aroma compounds of chrysanthemum was too small or non-existent, and its oxidative stability was weak. This may be related to the fact that the remaining characteristic aroma compounds of chrysanthemum are more easily oxidized when free in the solvent.

[0057] In Examples 6-9, the color of Examples 6-7 showed slight changes, and the number of volunteers who felt that the taste had changed was 16 and 12, respectively. This indicates that the weight ratio of some characteristic aroma bases of Bozhou chrysanthemum to the saturated solution of β-cyclodextrin was too high, resulting in poor oxidative stability, which may be related to the low encapsulation efficiency leading to insufficient encapsulation.

[0058] In Examples 14-16, the color of Example 14 changed slightly, and 17 volunteers reported a change in taste. The colors of Examples 15-16 did not change significantly, and 8 and 7 volunteers reported a change in taste, respectively. This indicates that the increased vitamin E content improved the antioxidant effect.

[0059] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0060] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A chrysanthemum fragrance, characterized in that: It is made from the following raw materials by weight percentage: 5%–15% of chrysanthemum characteristic fragrance base, 2%–8% of auxiliary floral fragrance base, 3%–10% of fixative and sustained-release system, 55%–70% of ethanol with a volume concentration of 95%, 10%–25% of deionized water, 0.5%–2% of soothing agent, and 0.1%–0.5% of antioxidant.

2. The chrysanthemum fragrance according to claim 1, characterized in that: The characteristic aroma base of the Bo chrysanthemum is an oily extract collected from fresh Bo chrysanthemum flowers through water and salt distillation.

3. The chrysanthemum fragrance according to claim 1, characterized in that: The aroma-fixing and sustained-release system consists of a molecular aroma fixative and microencapsulated chrysanthemum fragrance. The microencapsulated chrysanthemum fragrance is obtained by encapsulating a portion of the characteristic aroma base of chrysanthemum with β-cyclodextrin as the wall material. The encapsulation amount of the characteristic aroma base of chrysanthemum with β-cyclodextrin is 30% to 50% of the total weight of the characteristic aroma base of chrysanthemum, and the weight ratio of the encapsulation amount of the characteristic aroma base of chrysanthemum to the saturated aqueous solution of β-cyclodextrin is 1:8 to 15.

4. The chrysanthemum fragrance according to claim 1, characterized in that: The auxiliary floral fragrance base is selected from either honeysuckle absolute oil or bitter orange blossom absolute oil.

5. The chrysanthemum fragrance according to claim 1, characterized in that: The molecular fixative is selected from cedarwood oil and coumarin.

6. The chrysanthemum fragrance according to claim 1, characterized in that: The soothing agent is selected from at least one of chrysanthemum extract, bisabolol, glycerin, or dipotassium glycyrrhizate, wherein the chrysanthemum extract is the aqueous extract of chrysanthemum.

7. The chrysanthemum fragrance according to claim 1, characterized in that: The antioxidant is vitamin E.

8. A method for preparing a chrysanthemum fragrance according to any one of claims 1-7, characterized in that, Includes the following steps: Step 1: Preparation of Bozhou Chrysanthemum Characteristic Fragrance Base: The weight ratio of fresh Bozhou chrysanthemum flowers, water and salt is 10:90:

1. The mixture is distilled at 90-110℃ for 2 hours, and the yellow to yellow-green oily extract rich in essential oil is collected to obtain the Bozhou chrysanthemum characteristic fragrance base. Step 2, Preparation of microencapsulated chrysanthemum flavoring: (1) Mix 30% to 50% of the total weight of the characteristic fragrance base of Bo chrysanthemum obtained in step one with a saturated aqueous solution of β-cyclodextrin in a weight ratio of 1:8 to 15; (2) Emulsify and homogenize at 40-50℃ using a high-speed shear emulsifier, and then spray dry to obtain powdered microencapsulated chrysanthemum flavoring; Step 3, Mixing and Mature: (1) In a light-proof container, add ethanol, deionized water, the remaining chrysanthemum characteristic fragrance base, auxiliary floral fragrance base, soothing agent and antioxidant in sequence, and stir well; (2) Add the microencapsulated chrysanthemum fragrance and molecular fixative obtained in step two, and stir gently for 20-50 minutes to obtain a mixture; (3) Place the mixture in a low temperature environment of 4-10℃ and seal it in the dark for 5-8 days. After filtration and filling, the Bozhou chrysanthemum fragrance is obtained.

9. The method for preparing a chrysanthemum fragrance according to claim 8, characterized in that: In step three, the light-protected maturation time is 7 days.

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